Buttermilk Slaw
May 9, 2019
Ingredients
- 1/4 cup plus 1 tbsp. sour cream
- 1/4 cup buttermilk
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 2 dashes hot sauce
- up to 4
- 1 1/4 teaspoons sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound cabbage
- (1 small head)
- 6 tablespoons chopped red onion
- 1/4 cup chopped parsley
- 2 tablespoons chopped fresh basil
- (Optional)
Directions
- Step 1 n a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper.
- Step 2 Remove the tough outer leaves from the cabbage and discard. Quarter the cabbage
- Step 3 cut out the core. Using a mandolin or a thin sharp knife, slice the cabbage lengthwise into 1/4-inch wide shreds.
- Step 4 In a large bowl, toss the cabbage with the red onion, parsley, and the dressing.
- Step 5 At this point the slaw can be refrigerated for up to 1 hour before serving.
- Step 6 Add the basil, if desired, at the last minute.